Chilled, this pungent dish can be part of a plateau de hors-d’oeuvre variés. Served at room temperature, it can accompany plain meat or broiled fish.
Heat the olive oil in a heavy-bottomed pan. Add the onions, thyme, garlic, salt, and peppercorns and sauté for 5 minutes. Add the wine and lemon juice and bring to a boil. Lower the flame and simmer for 5 minutes.
Drain and rinse the chickpeas. Add them to the pan and cook, uncovered, for 5 minutes over low heat.
Serve either at room temperature or chilled.
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